Monday, 22 August 2011

Vermicelli/Seviyan Upma...Veg pasta


2.5 cups – Vermicelli pasta (I used Bambino)
3.25 cups – Water
2 medium sized Onions (Chopped fine)
2 small Tomatoes (Chopped rough)
1 medium sized Potato (Diced small)
Oil – 2 tbsp.
Mustard Seeds (Rai) – 1 tsp.
Bengal gram dal (Chana dal) – 1 tsp.
Cashew nuts (Kaju) – Chopped – 10 nos.
1 Green chilli – chopped fine
1″ Ginger – chopped fine
A spring of curry leaves – Torn
1/4 cup of coriander leaves – chopped rough
Roast the pasta in a wok in low heat till brown or use an oven which ensures even browning. I place the pasta on a baking tray and roast in a pre-heated oven at 140 deg. Cel. for 7-10 minutes, stirring twice in between to ensure even browning.
Heat oil in a wok. Season with mustard seeds followed by bengalgram, cashews, chilli, ginger and curry leaves.

When the cashews turn lightly golden, add onions and saute till pink. Add potatoes and tomatoes. Sprinkle some salt, stir and cover till the potatoes cut through.
Add water and cover till it comes to a boil. Add salt to taste (about 1 tsp. is enough and remember that you sprinkled some before!). Let simmer to 5 minutes and add the roasted pasta.
Cover and cook till water is absorbed and the pasta is cooked.
Garnish with coriander leaves and serve hot.
You can increase the water and have as a stew too. In which case you may reduce the amount of pasta.
Substitute with whole wheat vermicelli if you want a healthier variety. You might want some green mint chutney or coconut chutney if you are used to an accompaniment with your pasta but this should be good on its own too.

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